Food Science Degree Progamme

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Bachelor of Science (Hons) (Food Science with Nutrition)

Logo of Taylor's University Lakeside Campus

Campus: Subang Jaya

Intakes: March, August

Duration: 3.5 years

Taylor’s Foundation in Science (FIS) Pass with min. CGPA 2.50.
STPM Min. CGPA 2.33 for 3 subjects.
UEC Pass with min. 5Bs including Chemistry and Biology / Physics
A Levels Min. CDD / 200 points.
South Australian Matriculation (SAM) / SACE International
ATAR 65 with min. Grade C+ in Chemistry and Biology / Physics
Canadian Pre-University (CPU) Min. average of 65% in 6 subjects.
International Baccalaureate (IB) Min. 24 points in 6 subjects including min. 5 points at Higher Level (HL) in Chemistry and Biology / Physics
Matriculation in Science Min. CGPA 2.33 for 3 subjects.
Other Qualifications Case-by-case basis
Year 1
  • Principles of Life Sciences
  • Organic Chemistry
  • Introduction to Biostatistics
  • Introduction to Food Science & Nutrition
  • 5 MPU
  • Principles of Biochemistry
  • Physical & Inorganic Chemistry
  • Introduction to Microbiology
  • Kitchen Operations I
  • Introduction to Human Nutrition
Year 2
  • Food Microbiology
  • Food Chemistry
  • Nutraceuticals & Functional Food
  • Food Physics
  • Elective
  • Nutrition in Health & Diseases
  • Nutritional Biochemistry
  • Food Preservation
  • Food & Nutrients Evaluation
  • Food Processing
Year 3
  • Techniques in Food / Nutrition Research
  • Food Safety & Quality Management
  • Sensory Evaluation
  • Research Project I / Food Product Development I
  • Elective
  • Seminar in Food Science & Nutrition
  • Introduction to Food Business Management
  • Applied Nutrition
  • Community Nutrition
  • Research Project II / Food Product Development II
Year 4
  • Semester 7 Industrial Attachment

BSc (Hons) Food Science with Nutrition

Logo of UCSI University

Campus: Kuala Lumpur

Intakes: January, May, September

Duration: 3 years

STPM Minimum 2 Principals (C) in Chemistry and Biology/Mathematics/Physics. Minimum GPA 2.0
‘A’ Levels Minimum 2 Principals (E) in Chemistry and Biology/Mathematics/Physics. Minimum GPA 2.0
UEC Minimum 5 credits (inclusive of Chemistry, Biology and Mathematics/Physics)
CPU Minimum average of 60% in 6 subjects (Inclusive of Chemistry, Biology and Mathematics/Physics)
National Matriculation Minimum CGPA 2.0 (inclusive of Chemistry, Biology and Mathematics/Physics)
WAEC Minimum average of 60% in 5 subjects (inclusive of Chemistry, Biology and Mathematics/Physics)
Other qualifications deemed equivalent to STPM/A-Level by MQA Minimum average of 60% (inclusive of Chemistry, Biology and Mathematics/Physics)
Diploma/ Advance Diploma/ Degree/ equivalent Minimum CGPA 2.0 (inclusive of Chemistry, Biology and Mathematics/Physics)
UCSI Foundation in Science or equivalent Minimum CGPA 2.0 (inclusive of Chemistry, Biology and Mathematics/Physics)
International Baccalaureate Minimum 26/42 from 6 subjects (Minimum scores of 4/7 in Chemistry, Biology and Mathematics/Physics)
SAM Pass with ATAR of 70% including a minimum average of 60% in 5 subjects (inclusive of Chemistry, Biology and Mathematics/Physics)
Year 1
  • Extra-curricular Learning Experience 1
  • Chemistry 1
  • Calculus & Analytical Geometry for Applied Sciences
  • Human Physiology
  • University Life
  • Chemistry 2
  • Structural Biochemistry
  • Statistics & its Applications
  • Microbiology
  • Principles of Nutrition
  • Biochemistry & Metabolism
  • Co-operative Placement 1
Year 2
  • Extra-curricular Learning Experience 2
  • Malaysian Experiential Tourism / Malaysian Ethnic Food / Business Law- Malaysian Perspective
  • Food Chemistry
  • Lifespan Nutrition
  • Fundamentals of Food Engineering
  • Entrepreneurship for Applied Sciences
  • Analytical Chemistry
  • Food Processing & Packaging
  • Food Microbiology
  • Halal & Food Legislation
  • Fundamentals of Marketing / Introduction to Public Speaking / Introduction to Internet Technologies
  • Research Methodology, Safety & Ethics
  • Co-operative Placement 2
Year 3
  • Extra-curricular Learning Experience 3
  • Food Safety & Quality System
  • Nutritional Assessment
  • Food Commodities
  • Food Science & Nutrition Research Project 1
  • Nutrition & Chronic Diseases
  • Food Science & Nutrition Research Project 2
  • Nutrition in Exercise & Physical Activity / Fermentation Technology & Downstream Processing / Nutrition & Functional Food / Nutrition, Food & Society
  • Product Development & Sensory Evaluation
  • Food Science & Nutrition Research Project 3
  • Co-operative Placement 3